Your choice of bruschetta board & bottle of wine

Board & Bottle

heirlooms, fresh mozzarella, basil, prosciutto, pesto, balsamic

Caprese

Pesto Grilled Cheese

prime rib, pepperoni, salami,provolone, pepperoncini

Italian Grinder

asiago, roasted red pepper, pepperoncini, red onion

Prime Cheesesteak

Prosciutto, Fig & Goat Cheese

Espresso Budino

Ricotta, Nuts & Hot Honey

Lemon Ricotta Cake

Burrata & Bacon

Smashed Avocado & Feta

Heirloom Tomato & Basil

Seasonal

Warm Spinach & Artichoke

Shaved Prime, Asiago & Horseradish

Smoked Salmon & Pesto

Apple, Pecan & Brie

lemon butter cream sauce, capers, roasted potatoes, broccolini

Chicken Piccata

hot italian sausage, romesco, grilled broccolini, parmesan

Pappardelle

Pesto Ravioli

Mushroom Ravioli

shrimp, angel hair pasta, butter, white wine sauce, red pepper flakes

Scampi

spicy sausage, wagyu meatballs, ricotta, basil

Spicy Rigatoni

Large Box

Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 1/2-inch slices. Arrange slices on a baking sheet. Brush both sides lightly with 2 tablespoons extra-virgin olive oil. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and while still warm, rub each slice lightly with a halved garlic clove to infuse flavor.

Prepare the bread

In a bowl combine diced tomatoes, 1/4 cup chopped basil (from the measured 1 cup), 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Let rest 5–10 minutes to marry flavors. Spoon onto toasted baguette slices just before serving to keep bread crisp.

Make classic tomato bruschetta

In a small bowl stir together ricotta, lemon zest, 1 teaspoon honey and a pinch (about 1/8 tsp) of salt until smooth. If desired, thin with 1–2 teaspoons of milk or water to spread easily. Spread on toasted bread and top with microgreens or a few torn basil leaves.

Make ricotta lemon-honey spread

Place a thin smear of fig jam on a toasted slice, fold a slice of prosciutto on top and finish with a small drizzle of balsamic reduction and a shaving of Parmesan, or secure with a toothpick for easy picking.

Assemble prosciutto & fig

Spread crumbled goat cheese on a toasted slice, top with a strip of roasted red pepper and a sprinkle of chopped basil or microgreens. Drizzle very lightly with olive oil and a crack of black pepper.

Goat cheese & roasted pepper

Place marinated olives in a small bowl on the board. Scatter remaining basil leaves and any extra roasted peppers on the board for color and variety. Reserve remaining olive oil for drizzling.

Add olives and extras

Arrange the prepared bruschetta varieties on a large wooden board or serving platter. Sprinkle freshly grated Parmesan over the prosciutto/fig bites and a light dusting over tomato bruschetta if desired. Drizzle balsamic reduction sparingly across the board for visual contrast and a touch of sweetness. Garnish with microgreens or extra basil leaves.

Choose the bottle to pair: a crisp Sauvignon Blanc or a dry Rosé pairs well with tomato, ricotta and roasted pepper components; a light-bodied Pinot Noir works with prosciutto and fig. Chill white/rosé to 45–50°F (7–10°C). Open red slightly earlier to let it breathe at just-below-room temperature (55–65°F/13–18°C). Serve one bottle with the board for two to three people, or adjust number of bottles for group size.

baguette, sliced

extra-virgin olive oil

garlic cloves

ripe tomatoes, diced (for classic bruschetta)

fresh basil, chopped

sea salt

freshly ground black pepper

ricotta (for creamy option)

lemon zest

honey

prosciutto slices (for cured-meat option)

fig jam or fig spread

goat cheese (for tangy option)

roasted red peppers, sliced

marinated olives

toothpicks (optional)

balsamic reduction or glaze

freshly grated Parmesan

microgreens or extra basil leaves

bottle of crisp Sauvignon Blanc or dry Rosé (white/rosé pairings)

bottle of light-bodied Pinot Noir (red pairing alternative)

Pour 1 cup balsamic vinegar and 1 tsp granulated sugar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, stirring occasionally, until reduced to about 1/4 cup and syrupy (approximately 12–15 minutes). Watch closely near the end to prevent burning. Remove from heat and let cool slightly; it will thicken more as it cools.

Reduce balsamic

Once cooled slightly, taste and stir in 1/4 tsp sea salt and a pinch of black pepper. Reserve for plating.

If using store-bought pesto, stir 1 tbs extra-virgin olive oil into 3 tbs pesto to loosen to a pourable consistency. If homemade, ensure pesto is lightly thinned with oil until pourable but still thick. Transfer to a small squeeze bottle or bowl for easy drizzling.

Wash and dry heirloom tomatoes. Slice into 1/4–1/2-inch thick slices (or cut into wedges if tomatoes are small). Arrange tomato slices on a large platter or divide among 4 serving plates, leaving some space between slices for layering.

Prepare tomatoes

Slice fresh mozzarella into 1/4-inch thick rounds or tear into bite-sized pieces if using ball-style (bocconcini). Pat pieces dry with paper towel to remove excess moisture. Tuck mozzarella slices beside or slightly overlapping the tomato slices on the platter.

Prepare mozzarella

Tear prosciutto slices into smaller pieces and drape them attractively over and between the tomato and mozzarella. Tuck whole basil leaves or chiffonade (thin ribbons) of basil among the layers for even distribution.

Arrange prosciutto and basil

Season the arranged salad lightly: sprinkle the remaining 3/4 tsp sea salt evenly over tomatoes and mozzarella, then grind 1 tsp fresh black pepper over the top.

Drizzle about half of the balsamic reduction over the arranged salad, using more or less to taste. Next, drizzle the pesto mixture in a thin stream across the platter. Finish with a light drizzle (1 tbs) of extra-virgin olive oil if desired.

Scatter optional microgreens or extra basil chiffonade over the top and finish with a pinch (about 1/2 tsp) flaky sea salt for texture.

heirloom tomatoes

fresh mozzarella

fresh basil leaves

prosciutto (thinly sliced)

basil pesto (store-bought or homemade)

balsamic vinegar

granulated sugar

microgreens or extra basil chiffonade

flaky sea salt (for finishing)

Spread about 1 tablespoon of softened butter evenly on the outside face of each of the 4 bread slices (these will be the exterior that contacts the pan). Lightly brush the inside faces of each slice with a very thin film of olive oil (about 1/4 tsp per slice) to help prevent sogginess from the pesto.

Prepare bread

Turn two slices butter-side down on your work surface. On each, spread 2 tablespoons of basil pesto evenly over the inside face. Divide the mozzarella between the two sandwiches (about 4 oz per sandwich), arranging it in an even layer on top of the pesto. Sprinkle 1 oz of grated asiago over the mozzarella on each sandwich. If using, add thinly sliced tomato and 2 fresh basil leaves per sandwich. Season the cheese layer lightly with about 1/2 teaspoon black pepper per sandwich (total 1 tsp). Top with the remaining bread slices, butter-side up.

Assemble sandwiches

Place a heavy skillet or nonstick pan over medium-low to medium heat. Allow it to warm for 2–3 minutes so it cooks evenly without burning the bread.

Preheat pan

Place one or two sandwiches (depending on pan size) in the skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula or a second pan to ensure good contact. When the bread is golden brown and the cheese begins to melt, carefully flip the sandwich and cook the second side another 3–4 minutes until golden brown and cheese is fully melted. If the bread browns too quickly before the cheese melts, reduce the heat to low and cover the pan for 1–2 minutes to trap heat and finish melting the cheese.

Grill sandwiches

Remove sandwiches to a cutting board and let rest 1 minute to set. Slice each sandwich in half on the diagonal. Serve immediately, optionally garnishing with extra grated asiago or a small dollop of pesto.

Rest and serve

sourdough bread slices

mozzarella cheese, shredded or thinly sliced

asiago cheese, finely grated

basil pesto

unsalted butter, softened

olive oil

black pepper

optional: thinly sliced tomato

optional: fresh basil leaves

Preheat oven to 350°F (175°C) if toasting. Slice the 12-inch baguette lengthwise, leaving a hinge if desired, or cut into two equal halves. If you prefer a warm sandwich, lightly butter the cut surfaces (use up to 1 tbs butter) and place cut-side up on a baking sheet. Toast in the oven for 5–7 minutes until lightly golden.

In a small bowl combine 3 tbs mayonnaise, 1 tbs Dijon mustard, 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust salt or vinegar if needed.

Make dressing

Spread about two-thirds of the dressing evenly over the bottom half of the bread and reserve the remainder for the top half.

Layer the sliced prime rib (6 oz) evenly across the dressed bottom half of the bread. Fold or fan the 3 oz pepperoni and 3 oz salami on top of the prime rib to create even coverage and flavor balance.

Arrange meats

Place 4 slices of provolone cheese over the meats, overlapping slightly to cover the sandwich. If you toasted the bread and want the cheese melted, return the open sandwich to the oven for 1–2 minutes until the provolone softens (watch closely so bread doesn't overbrown).

Add cheese

Lightly season the tomato and red onion slices with 1/4 tsp salt and 1/4 tsp black pepper; let sit 1 minute to macerate for better flavor. Shred or tear 1 cup lettuce and pat dry.

Prepare produce

Layer the tomato slices over the cheese, followed by the red onion, shredded lettuce, and 4 sliced pepperoncini. If using, add 2 tbs sliced banana peppers for extra tang.

Spoon the remaining dressing over the top half of the bread or brush lightly to taste. Sprinkle optional 1/2 tsp crushed red pepper flakes over the sandwich if you want heat.

Close the sandwich, pressing gently to compact the layers. For easier serving, cut the whole sandwich into 2 or 3 portions using a serrated knife.

Serve immediately. If making ahead, wrap tightly in parchment and refrigerate up to 4 hours; add lettuce just before serving to avoid sogginess.

Italian or French baguette (about 12-inch)

Mayonnaise

Dijon mustard

Extra-virgin olive oil

Red wine vinegar

Dried oregano

Salt

Black pepper

Prime rib (thinly sliced, leftover or deli-style)

Pepperoni (sliced)

Italian salami (sliced)

Provolone cheese (slices)

Tomato (ripe, medium, thinly sliced)

Red onion (thinly sliced)

Lettuce (shredded romaine or iceberg)

Pepperoncini (sliced)

Banana peppers (optional, sliced)

Salt (for tomato & onion)

Black pepper (for tomato & onion)

Crushed red pepper flakes (optional)

Butter (for toasting, optional)

If your ribeye is not pre-sliced, partially freeze the steak for 30–45 minutes until firm, then slice across the grain as thinly as possible. Pat slices dry with paper towel and set aside.

Prep the steak

Preheat a skillet or griddle over medium heat. Spread 1/2 tablespoon of butter inside each hoagie roll and toast, cut side down, until lightly golden, about 1–2 minutes. Remove and keep warm.

Toast rolls

In a large skillet or cast-iron pan over medium-high heat, add 1 tablespoon olive oil. Add the thinly sliced red onion and sauté until softened and beginning to caramelize, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Season the onions with 1/4 teaspoon kosher salt and the white vinegar; stir and remove onions to a plate.

Cook aromatics and onions

Return the pan to medium-high heat and add the remaining 1 tablespoon olive oil. Working in a single layer (cook in two batches if necessary), add the thin steak slices in an even layer. Let cook undisturbed for 1 minute to get color, then stir or flip and cook another 1 minute until just browned but still tender. Sprinkle the steak with Worcestershire sauce, remaining salt, black pepper, and red pepper flakes; toss to combine.

Sear the steak

Add the sautéed onions back to the pan with the seared steak along with the roasted red pepper strips and sliced pepperoncini. Toss briefly just to heat the peppers and distribute ingredients, about 1 minute.

Combine with veggies

Lower heat to low. Distribute the steak and vegetable mixture into two mound portions in the pan. Divide the shredded asiago cheese evenly over each mound. Cover the pan with a lid or an inverted large pan for 1–2 minutes until the cheese melts and becomes gooey.

Melt cheese on steak

Using a spatula, scoop each cheese-topped steak mound into a toasted hoagie roll, ensuring some of the peppers and onions come along. If desired, spoon any pan juices over the filling. Serve immediately.

Taste and adjust seasoning: after assembling, if you want more tang, add a few drops of pepperoncini brine or an extra sliced pepperoncini inside. For more richness, spread remaining 1/2 tablespoon butter on the outside cut side of rolls and briefly press on a hot pan for a crisp finish.

ribeye steak, very thinly sliced

hoagie rolls (6–8 inch), split

asiago cheese, shredded

roasted red peppers, sliced into strips

pepperoncini, sliced (seeds removed if desired)

red onion, thinly sliced

unsalted butter

garlic, minced

Worcestershire sauce

kosher salt

white vinegar

red pepper flakes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with the all-purpose flour.

Preheat and prepare

Unfold the thawed puff pastry sheet on the floured surface and gently roll once or twice with a rolling pin to smooth the fold seams to an even 12 x 9-inch rectangle (or similar). Do not overwork the dough.

Transfer the pastry to the prepared baking sheet. Using a sharp knife, score a 1/2-inch border all the way around the pastry (don’t cut through). Prick the inner rectangle lightly with a fork to prevent excessive rising in the center.

Prepare the egg wash: whisk the egg with 1 tsp cold water until combined. Brush the pastry border with the egg wash. Reserve remaining egg wash for later if needed.

In a medium bowl, combine the goat cheese, ricotta, honey, lemon zest and 1/4 tsp freshly ground black pepper. Mash and stir with a fork until smooth and spreadable; taste and adjust honey or pepper if desired.

Spread the goat cheese mixture evenly within the un-pricked, inner rectangle of the prepared puff pastry, leaving the egg-washed border clear.

Prepare the figs: rinse and gently pat dry. Trim stems and slice each fig into quarters lengthwise (or into 6 slices if smaller figs). Arrange the fig pieces decoratively over the goat cheese spread, leaving a little space so the pastry cooks evenly.

Tear each slice of prosciutto into long pieces and drape or layer them loosely over and between the figs so some cheese and fig remain visible.

If using nuts, scatter the toasted chopped walnuts or pecans lightly over the tart. Drizzle 1 tsp extra-virgin olive oil over the assembled toppings.

Brush the egg-washed border once more if it looks dry. Place the tart in the preheated oven and bake at 400°F (200°C) for 18–22 minutes, until the pastry border is puffed and golden and the cheese is set.

Remove the tart from the oven and let it cool on the baking sheet for 5 minutes. Transfer to a cutting board.

Lightly toss the baby arugula with the remaining 1 tsp olive oil (if using) and a small pinch of salt. Scatter the arugula over the warm tart so it wilts lightly.

Drizzle the balsamic glaze over the figs and prosciutto in a thin stream. Sprinkle flaky sea salt and the remaining ~1/8 tsp freshly ground black pepper evenly over the tart.

Slice into 6 pieces and serve warm or at room temperature. Leftovers can be refrigerated up to 2 days; reheat briefly in a 350°F (175°C) oven to restore crispness.

pre-made puff pastry sheet (thawed)

all-purpose flour (for dusting)

egg (for egg wash)

cold water (for egg wash)

goat cheese (soft, room temperature)

ricotta cheese (whole-milk)

lemon zest (finely grated)

ripe fresh figs

baby arugula (optional)

balsamic glaze (store-bought or homemade)

toasted walnuts or pecans (coarsely chopped, optional)

flaky sea salt

Measure and prepare all ingredients. Finely chop the chocolate so it melts quickly. Mix cornstarch and cocoa powder together to remove lumps.

Prep

In a small saucepan, combine the whole milk, heavy cream and granulated sugar. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (small steam wisps), about 3–4 minutes.

Warm liquids

In a small bowl, whisk the cornstarch and cocoa powder mixture with about 2 tablespoons of the warm milk mixture to form a smooth slurry. If using instant espresso powder, stir it into the warm espresso now to dissolve.